Both salivating chicken and white chop chicken have received not been well-received reviews.

Masayoshi Son did not have much hope for the next big chicken and beggar chicken. However, he was not disappointed. If he did not do well, he would have room for improvement.

If you can make four delicious dishes by just thinking about it for a day, then this Chinese cuisine is too unworthy of its name.

"Beggar chicken!" Li Qingming tore a small piece and put it into his mouth.

Speaking of this, it is called Huaji, and it is naturally full of stories.

According to legend, a long time ago, a beggar was begging for food and wandered to a village in Changshu County. One day, he accidentally got a chicken and wanted to slaughter and cook, but there was no cooking utensils or seasonings. He came to the foot of Yushan, killed the chicken and removed the internal organs, coated with yellow mud and firewood, and put the coated chicken on fire to simmer and roast it. When the mud was dried, the chicken was peeled off, and the chicken feathers were also taken off with the mud shell. The exposed chicken meat smelled loudly.

The servants of Zhang Dahu nearby happened to pass by, and the aroma attracted him. They asked the beggar to simmer chicken, and went back to report to the owner. The owner did the same thing and invited relatives and friends to taste it. Everyone had eaten it and praised it. They asked the owner's name of the dish. The owner returned it with "beggar chicken". Zhu Aer, a famous chef in the Shanjingyuan Restaurant in Chang'an (cooked) made improvements based on this legend. He added various ingredients to the chicken belly, wrapped it with pig net oil and lotus leaves, pasted with yellow mud outside the package, and then grilled it. The taste was even more delicious, and it was called "yellow mud simmer chicken".

This is the origin of the legend of the name of the Chicken.

Of course, beggar chicken is also known as Fugui Chicken. Speaking of this, we need to mention the Qing Dynasty emperor Qianlong who claimed to be the "Ten Complete Old Man".

Legend has it that Emperor Qianlong went to Jiangnan in a concealed manner and accidentally fled to the wilderness. A beggar saw that he was pitiful and gave him the "beghua chicken" that he thought was delicious. Qianlong was so tired that he naturally thought that the chicken was extremely delicious. After eating, he asked his name. Beggar was embarrassed to say that the chicken was called "beghua chicken", so he blew the chicken "Fugui chicken". Qianlong praised the chicken. Afterwards, he realized that this homeless man was the current emperor. This "beghua chicken" also became a "Fugui chicken" because of the emperor's golden mouth. It has been passed down to this day and has become a famous dish that has entered the elegant hall.

As for which version is true, Li Qingming doesn't know. However, the best beef chicken he has ever eaten is actually a store called "Xiaoji Food Chuang". The store is in Shenzhen (homophony), and the store is not big. The owner is a young man in his thirties, wrapped in tin foil and then covered with yellow mud. After opening it, the smell is fragrant and it tastes fragrant when it tastes in his mouth!

Regarding other flavors, Li Qingming couldn't remember anything. He just remembered one word - fragrant. It really smells fragrant. After eating, he came out of the store and his whole body was emitting a chicken fragrance.

However, as for the answers obtained by Li Qingming's chat with his boss, although this tin foil wrap allows it to cook faster and the chicken is a little bit worse, the best taste is not tin foil, but lotus leaves. Wrap it with a few more layers of lotus leaves, then seal it with yellow mud, and then use it to stew and roast it. After this, the chicken will be covered with the lotus fragrance of lotus leaves, and the whole fragrance will be higher.

But that would take too much time. Compared to ordinary people, it is obviously a bit difficult to accept when eating a chicken for more than an hour. If you bake it in advance, the customer's time is not absolutely on time. Once you miss the best time to eat, the taste will drop a lot. Once it is not so fragrant, the taste of this dish will be poor.

"Your taste is focused on the chicken. The most important taste of this dish is fragrance. Because it is wrapped layer by layer, its fragrance cannot overflow at all. Only when it is opened will the fragrance spread. Just one word for fragrance is enough to firmly grasp the taste of diners. Also, it is best to choose lotus leaves and roast them with carbon fire. Our environment is limited, and it seems that the kitchen needs to be expanded!" Li Qingming looked around and said dissatisfied.

Also expand?! Masayoshi Son looked at the kitchen that is more than 200 square meters large, and it needs to be expanded. Well, master and apprentice are very welcome. The bigger the kitchen, the more kitchen utensils he can place, and the more space he can play.

Especially, he has now officially entered the door of Chinese cuisine and saw a different Chinese cuisine. This Chinese cuisine is so unexpected. It is simply a magical skill!

Fry, stir-fry, fry, stew, boil, smoke... there are so many cooking methods. Each of these is enough to let Masayoshi Son learn for the rest of his life. He feels so happy that he can have such a master and learn such a cooking inheritance. This is the best gift for everyone who truly loves cooking.

Although every day, from the beginning of waking up, I have been busy in the kitchen. People who don’t love this industry think it’s too hard and too tired. This is not a human being. It’s a machine.

But only those who truly love cooking will feel that this is a kind of enjoyment. Because you are doing the happiest things and the things that make you feel happiest, so why are you tired?

This is like, those who play mahjong? When they play mahjong, don’t they all feel energetic and don’t feel tired. This is also the same truth.

"I'll try this big plate again!" Li Qingming picked up a piece.

This big plate chicken is a family, Xinjiang (homophony) big plate chicken.

Legend has it that in the 1980s, Li, a farmer from Shawan County, Xinjiang Weiwoer Autonomous Region, opened a "Manpengge" restaurant on the side of the road. He was good at cooking spicy chicken nuggets. Once, an employee of a construction company came to eat spicy chicken nuggets. Although he thought the taste was good, he always felt that the amount was too small. When he saw Li take a whole chicken out of the back hall, he asked him to fry the whole chicken for them.

However, the fried chicken nuggets were not as big as that. Li served them on a plate of noodles. After eating, the guests were very excited, and the guests sitting next to them also asked for a large plate of chicken.

It is said that at first, the store wrote the recipe on a small blackboard called "Spicy Fried Chicken". Later, more and more restaurants began to introduce this method of using large plates to fill chicken nuggets, and the reputation of large plates of chicken became popular. For a time, many "large plates of chicken" restaurants emerged on both sides of the national highway in Shawan County.

In 1992, Zhang, the owner of Dapan Chicken Store in Xinghua Village, Shawan, first registered the brand "Dapan Chicken", a local dish, and began his own brand journey.

After more than 20 years of development and evolution, in Xinjiang, you can not only eat the classic "potato chicken" of big plate chicken, but also the luxury version of big plate chicken, upgraded versions of "Mushroom Chicken, Pickled Chicken, Cowpea Chicken, Flower Roll Chicken, Kelp Chicken, Fried Naan Chicken, Frozen Tofu Chicken, Chicken Blood Cake Chicken", etc. The fragrant big plate chicken with the unique naan and belt noodles of Xinjiang is definitely a delicious dish.

Overall, the main ingredients of this large plate of chicken are chicken nuggets and potato cubes, which are cooked with belt noodles. The colorful, smooth and spicy chicken and soft and sweet potatoes are spicy and fragrant, thick and thin, and are definitely a good dish.

As for the simple taste of these chicken, white chop chicken, and saliva chicken, there may be some slight differences in the pure taste. After all, these dishes have their absolute unique flavor. On the contrary, this large plate of chicken is still a little lacking. It is not that unique.

However, the portion is enough and it also comes with leather noodles. Two or three people eat. As long as the boss is a kind person and not a cunning person, that plate of chicken is enough.

Of course, if you think there is less food, you can also have another plate of 'tiger dishes'. It would be great to match it like that. Thinking of this, Li Qingming was drooling.

As for Masayoshi Son's plate of chicken, it is the best dish in terms of taste. The other three dishes lack some auxiliary ingredients and some lack of taste. Only this plate of chicken, except for the lack of leather noodles, is completely lacking in potatoes and chicken nuggets. The taste is naturally more pure.

"This dish is pretty good! It's just about the characteristics, and it's a little lacking!" Li Qingming commented.

"Master, please tell me!" Sun Masayoshi asked respectfully.

"As it said, it's not spicy enough! You have too few peppers, too light. It's not bad to be too light in a dish, but light is difficult to get appetizing. Chili is the best tool for appetizing. If you want people to fall in love with your food, remember that peppers are essential." Li Qingming said with advice.

Although many people cannot eat spicy food, it does not mean they don’t like it. As long as you are delicious enough, it doesn’t matter if you are a little spicy. This way, it will make you eat more, drink more, and it will be more refreshing!

"Master, I understand! I will try my best to get the most suitable spicy taste!" said Son respectfully.

Li Qingming nodded.

"Of course, not all dishes must be spicy. In our Chinese cuisine, we emphasize the combination of meat and vegetables, and mix them with both sweet and sweet and spicy food. A table of dishes must be spicy, sour, sweet and bitter, so that they are perfect. Especially some ingredients are not suitable for making spicy dishes themselves, so they cannot be spicy. You must remember this!" Li Qingming reminded.

If you don’t remind me, if all the dishes are spicy, it’s not impossible to eat. But that would be too exaggerated. For example, if you have some vegetables, you have to keep the original flavor. If you add chili peppers, it will ruin its own taste.

"Yes, master!" Son Masayoshi wrote it down.

"I have nothing to say about the others. If you familiarize yourself with the heat, you can temporarily put down these four dishes. After all, I will help you make up some of the lack of raw materials. Chinese cuisine can only be considered a real dish after all the raw materials are filled!" Li Qingming sighed.
Chapter completed!